Warm Lentil And Sweet Potato Salad With Maple Vinaigrette

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Washington Post


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1 large or 2 medium sweet potatoes (1 pound)

1 cup green or brown lentils, rinsed and picked clean of any foreign matter

1 1/2 tablespoons apple cider vinegar

1 1/2 tablespoons maple syrup

2 teaspoons Dijon-style mustard

1/4 teaspoon freshly grated nutmeg

2 tablespoons finely chopped chives


3 tablespoons extra-virgin olive oil

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